Perilla, also known as white su, gui, is planted in many places in China, it has a specific aroma, the leaves are purple, greenish purple or green. Although its name is Perilla, the leaves of perilla are not all purple. In China's ancient books, the leaves are all green called white su, also known as the grass, the leaves are purple on both sides, or the face is blue and purple is called perilla, but the two are no different in taste and texture.
The whole plant of perilla has a high nutritional value, it has low sugar, high fiber, high carotene, high mineral elements and other characteristics, containing protein, carotene, a variety of vitamins and other nutrients, of which anti-aging hormone SOD content in each milligram su leaf content of up to 106.2 micrograms, so often eat perilla leaves can be anti-aging Oh. Many people's impression of perilla leaves still stays on the water that can be used to soak water or cure mosquito bites, and now perilla has become a patent for Japanese and Korean dishes, and a few pieces are contained in exquisite plates for making appetizers before meals or wrapping meat to degreas.
Today I share with you a delicious method of perilla, not steamed or boiled, just cut everything and mixed, this side dish is super aromatic, nutritious and delicious!
& Super delicious mixed perilla leaves &
Ingredients required: Perilla leaves, chili pepper, garlic, ginger, spring onion, paprika, sugar, a pint of fresh soy sauce, chicken essence
1, when selecting perilla leaves, try to choose a darker color, the darker the color, the better the quality; generally speaking, the perilla leaves are connected to the perilla stem, you can pinch the perilla stem by hand to see if it is crisp and tender; the fresh perilla leaf will also emit its unique fragrance, if not also indicates that it is not fresh enough, as shown in the figure above.
2, although its name is perilla leaf, but not all leaves are purple, some are purple on the back, some are purple on both sides, and some are green, but the taste is not much different, as shown in the picture above.
3, perilla leaves are relatively tender, cleaning can not use hot water, to use cold water piece by piece to clean, and both sides of the leaf should be cleaned in place, after washing, control the dry water reserve, as shown in the figure above.
4, perilla leaves can be pickled in whole pieces when pickling, or you can cut the leaves into small pieces like I did or simply tear them into small pieces by hand, which does not affect the taste after marinating, as shown in the picture above.
5, pickled perilla leaves when the use of pepper can be selected according to their sensitivity to the spiciness, I personally prefer to eat spicy heavier on the use of the pepper on the map, we choose according to their own taste, as shown in the picture above.
6, the washed chili pepper, garlic, spring onion, ginger are cut into fine minces, of which the skin of the ginger needs to be scraped off, as shown in the picture above.
7, add the appropriate amount of corn oil to the pot, add minced garlic, ginger and minced green onion when the oil temperature is not very high, sauté over low heat to create the aroma, as shown in the picture above.
8, add minced chili pepper and sauté for a while, sauté the spicy flavor of the chili pepper, as shown in the picture above.
9, then add a poinsettia of fresh soy sauce to taste, stir-fry evenly, as shown in the picture above.
10, then add an appropriate amount of paprika according to your own taste, stir-fry evenly, as shown in the picture above.
11, Finally add a little sugar and chicken essence to freshen, stir-fry evenly and turn off the heat, the sauce is ready, as shown in the picture above.
12, Take advantage of the heat of the sauce, put the suzi leaves into the pot, quickly stir, so that the sauce evenly adheres to each leaf, as shown in the picture above.
13, this step can not be lazy, always mix the Suzi leaves with the sauce evenly, and the Suzi leaves have been completely dissolved, as shown in the picture above.
14, the flavor of the Suzi leaf is more obvious, the taste is also very crisp and tender, the color is also very beautiful, the table will be very appetizing, and the method is very simple, all mixed evenly can eat it, like to eat perilla leaf friends must try this featured approach, to ensure that you will like Oh!
& Smiling Broken Thoughts &
1, If you like to pickle the whole leaf, apply the prepared sauce to the leaves one by one, seal and marinate for about 15 minutes.
2, Suzi leaves are very thin, the saltiness of soy sauce is enough, if the taste is heavier, you can add the right amount of salt in the sauce to adjust the saltiness, but it is not recommended to eat too salty Oh!
Cooking skills are limited, the emphasis is on sharing, encounter is the fate, please give more advice, see you tomorrow.